Baked Pastry
Loaf Cake with Amordolce Classico
Product used
Ingredients
| Amordolce Classico | 5.000 g |
| Butter | 2.000 g |
| Eggs | 2.500 g |
Method
Combine Amordolce with the butter and eggs in a planetary mixer. Mix with the spatula or paddle attachment for about 3 minutes. Fill the molds to just over halfway and score the surface with a buttered spatula. Bake at 170°C for 30-40 min. depending on the size.
Notes and tips
NB: The use of a release agent is not recommended. If blast-frozen, bake directly in the molds without thawing.